Jul 18, 2016

What to Eat when Having Widsom Tooth Removed? Try This Succulent Oyster Porridge

Having wisdom tooth removed as an grown up adult is not fun at all. 

It was my last standing wisdom tooth. My dentist suggested to get rid of it while I'm "still young." 

"Wait till you're pregnant or too old to handle such surgery" my scary dentist said. 

It wasn't just pull-and-go kind of wisdom tooth. In fact, the stubborn tooth has a root shaped like a Nike logo, which made me suffered for 40 whole minutes before this sucker left my mouth.

Swollen for the following week of course, and tempting to wide open my mouth was out of the question. What else can I eat besides smoothie, juice, or soup? Porridge then, and I demanded for fresh succulent oysters, lots of it. Might as well make the suffering a little bit tastier.  

Succulent oyster porridge -

Ingredients (for 2 to 3 portions)?

  • 2 cups cooked rice
  • 2 cups/1 can chicken stock
  • 1 cup water
  • 18 to 20 medium sized oysters
  • 1 to 2 tablespoons olive oil
  • Some sesame oil
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped Chinese chives
  • 1/4 teaspoon grated ginger
  • 1/4 teaspoon salt
  • 1 stalk scallion
  • Small bunch cilantro
  • Some corn starch
  • Some white pepper powder


Gently rinse and pat dry the oysters with kitchen towel. Pour some corn starch to a bowl or plate and bring a small pot of water to a boil on the side. Coat the oysters with corn starch and shake off excess powder.

Quickly transfer the coated oysters to the boiling water one by one then turn off the heat right away. Drain well and set aside for later use. You can also rinse the oysters with cold water to stop the cooking immediately but I omitted this step and the oysters did not shrink and still remained succulent. 

Grate the ginger. Trim off the scallion stem and chop the remaining. Finely chop the Chinese chives and celery, the skinny kind of Chinese celery preferred. 

Drizzle some olive oil to a big pot, add in the white part of the chopped scallion along with 1/4 teaspoon of salt. Cook till the aroma comes out but not burning the scallion. Pour in the stock, water, grated ginger, chopped Chinese chives, and chopped celery. Bring to a boil then lower the heat to keep it at a simmer. Sprinkle some white pepper powder, about two good splashes, also taste and see if more salt is needed. Cook for couple more minutes.

Add in cooked rice and keep simmering till it reaches desired texture. Add more stock or water for a more gooey texture.

Add in the oysters then turn off the heat right away, gently mix in the oysters together with all other ingredients in the pot. 

Scoop to a serving bowl and top with green part of the chopped scallion and some cilantro. Add a few dashes of sesame oil for extra aroma.

Coat the oysters with corn starch is very important here. Without that gooey layer of protection, the oysters can lost its moisture during the cooking process and you'll wind up with small and sad looking oysters instead of these fatty ones shown in the pictures. 

So long my wisdom tooth, after all these suffering, at least I don't have to worry about the possibilities of you being decayed or having my gum swollen anymore. 

Other Asian rice recipes:

Jul 12, 2016

Thick Cut Marbled Beef Slices and Bean Curd Stir Fry (with a Touch of Chinese Basil)

If you ever come across marbled beef slices, especially thick cut beef slices, just grab it and store in the freezer if not using right away. This part of the meat tends to be tender and doesn't turn tough even after extended period of cooking. There's no need to "tenderize" the meat by pounding or marinating, its natural marbled fat content takes care of all the hassles.

Thick cut marbled beef slices and bean curd stir fry (with a touch of Chinese basil) - 


  • 0.5 lb thick cut marbled beef slices 
  • 3 squares dark skinned bean curd
  • 6 garlic cloves
  • 3 to 4 red chilies
  • 1 onion
  • 1 small stalk scallion
  • 1/2 cup Chinese basil
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons salted black beans
  • 1 tablespoon soy sauce
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt


Peel and slice the onion. Peel and roughly chop the garlic cloves. Trim off the chili stems and chop diagonally. Trim off the scallion stem and cut in few strips. Pick out the Chinese basil leaves and leave the tougher stems aside. 

Slice the bean curd squares. I prefer to quickly dip the store bought bean curd squares in boiling water for few seconds before use, kind of a cleaning habit, but it's totally up to you.

Drizzle enough olive oil to evenly coat the bottom of the pan and turn to medium high heat. Add in onion slices along with salt and pepper. Cook till the edges turned slightly browned, add in garlic, chilies, and scallion. Give it a quick mix and cook for another 30 seconds.

Add in bean curd slices and give it a quick stir. Pour in the soy sauce along the edge of the pan so the direct contact of heat can further bring out the soy sauce aroma. Also add the sugar and salted black beans to the mixture. Cook for about 10 seconds then add in thick cut beef slices. Quality steak slices work just as well but it does come with a hefty price. 

Wait till the beef slices are about 80% cooked through then add the Chinese basil leaves. Give it a quick stir then turn off the heat, this should be done in just a few seconds.

Garnish with additional fresh Chinese basil leaves if desired. 

Salty, spicy, aromatic, I love to serve it as a side dish for steamed rice, but this along can also be a good match with beer.

Other Asian stir fry recipes: